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The Best Lemon Tart Ever
January 29, 2015

Great recipe, loved by all who have eaten the 20 or so that I've made. I use 2/3 of the crust recipe to even out the pie dough in the pie pan. I use the side of my fingers to nudge the material into place to get even thickness where the sides meet the bottom. 113 grams (1/2 cup) butter - instead of 3/4 in the recipe 67 grams (1/3 cup) granulated sugar 129 grams flour (this is 2/3 of 1 3/4 cups) Healthy pinch of salt 1/2 - 1 tsp vanilla Shave chilled butter with a cheese grater into sugar. Mix with pastry blender, add vanilla and salt, then flour. Use the pastry blender. Press into the pie pan with your hands to feel a uniform thickness, only 2/3 up the side of the pan otherwise the shortbread will break up. I chill the crust for at least 45 minutes. Heat the oven to 350 and bake the crust for 15-18 minutes on the lower rack. Let the crust chill before baking with the filling in it. No modifications to filling, except more lemon zest to kick it up a notch. Bake 30 minutes. Cool overnight. Get ready to be loved.

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